Description
A decadent fall dessert featuring pumpkin cake with a praline topping, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup chopped pecans
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a saucepan, melt 1/2 cup butter and stir in brown sugar until dissolved. Pour into the prepared pan and sprinkle with pecans.
- In a large bowl, mix pumpkin puree, eggs, granulated sugar, and oil until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour batter over the pecan mixture in the pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes, then invert onto a serving plate.
Notes
For a richer flavor, toast the pecans before adding. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 5g